Grilled Pesto & Goat Cheese Pizza

Grilled Pesto & Goat Cheese Pizza
Prep Time
1 hr 20 min
Cook Time
15 min
Yield
8
Recipe by: TermiNatetor's Family Kitchen

These personal pizzas are packed with flavor and protein!

Make This Recipe

Ingredients

Dough

  • 1 package active dry yeast
  • 1 cup warm water
  • 1 Eggland’s Best Egg (large)
  • 3 tablespoons olive oil
  • ¼ teaspoons salt
  • 3 cups all-purpose flour

Toppings

  • ½ cup basil pesto
  • 1 cup mozzarella cheese
  • 5 oz. goat cheese, crumbled
  • 1 pound Italian sausage
  • 1 red onion, sliced

Preparation

Dough

In a stand mixer with the dough hook attachment, whisk together the yeast and water and allow to stand for 5 minutes.

Add in the egg and oil and whisk until combined. Mix in half of the flour and the salt.

Slowly incorporate the remaining flour into the dough on a low speed.

Gradually increase the mixers to speed to medium and run until the dough becomes to come together and begins to pull away from the sides of the bowl, roughly 4-6 minutes.

Transfer the dough to a lightly greased bowl. Cover with a damp towel and allow to rise in a warm place until doubled in size, about 30 minutes.

Punch the dough down and turn out onto a lightly floured surface. Cut the dough into fourths, rolling them into balls.

Transfer dough balls to a lightly greased baking sheet and cover with a damp towel. Allow dough to rise again for 20 minutes.

While this is happening, you can start preheating the grill.

Once the dough has risen a second time, turn out onto a lightly floured surface and roll out each ball until they are ½ inch thick.

Transfer discs to a large cutting board before going outside to grill.

Lightly brush over the tops of each dough discs with olive oil.

Gently place dough rounds, oil side down, onto the grill grates. Cook for 2-3 minutes over direct heat. Brush the top side with olive oil.

Then, using tongs, flip each dough rounds over.

Spread the basil pesto and top each pizza with the cheeses, sausage, and red onions. Cook for 2-3 minutes.

Carefully move each pizza to indirect heat and cook until the cheese is melted.

Transfer pizzas to a cutting board and serve immediately.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1/2
Calories 476
Fat 27 g
Saturated Fat 11 g
Cholesterol 70 mg
Sodium 309 mg
Carbohydrates 38 mg
Dietary Fiber 2 g
Protein 19 g